Side Pannel
Breakfast Bread Pudding with Sausage
Breakfast Bread Pudding with Sausage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Breads
Ingredients List
- -Waldine Van Geffen VGHC42A
- 3 c French bread; cubed
- 1/2 lb Bulk pork sausage; crumble
- 1 c Onions; chopped
- 2 ts Fresh thymne; chopped or
- 1/2 ts Dried
- 10 oz Pk frozen chopped spinach;
- -thaw squeeze dry
- 1 1/2 c Swiss cheese; shred, divide
- 9 lg Eggs
- 3 c Milk
- 1 ts Dry mustard
- 1 ts Salt
- 1/4 ts Freshly ground pepper
- 1 Plum tomato; diced
Directions
Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over medium-high heat; drain on paper towels. Add onions and thyme to
skillet; cook until onion is translucent, about 2 minutes. Remove from
heat. Stir in sausage and spinach to combine; cool completely. Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
in bowl until well blended. Carefully pour into prepared dish; sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over medium-high heat; drain on paper towels. Add onions and thyme to
skillet; cook until onion is translucent, about 2 minutes. Remove from
heat. Stir in sausage and spinach to combine; cool completely. Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
in bowl until well blended. Carefully pour into prepared dish; sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.
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